After weeks of chilly weather and what seems like endless days of rain, a burst of balmy weather has settled upon New York. Regardless of whether spring has officially sprung-I am ready to celebrate. My favorite spring vegetable is the asparagus--delicious cooked so many ways. Dressed with a mustard vinaigrette and topped with a fluffy cloud of hard boiled egg, this asparagus dish is elegant, delicious and a snap to make. Serve as an appetizer or as part of a main course with roasted salmon or chicken. It's time to celebrate spring-even if it's a few days early.
Asparagus with mustard vinaigrette and boiled egg
serves 8
Adapted from Rachael Ray
3 bunches of asparagus
2 eggs, hard boiled and cooled
vinaigrette
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 tablespoon chopped fresh Tarragon
1 tablespoon grated lemon rind
1/2 cup extra virgin olive oil
salt and pepper
1. In a large, deep skillet add enough water to reach the depth of 2 inches-bring to a boil and add salt. Add the asparagus and cook until tender-crisp about 3-4 minutes. Transfer to a bowl of ice water and let stand until chilled. Drain and pat dry.
3. When ready to serve, cut the eggs in half and pass through a small sieve into a bowl. Dress the asparagus with the vinaigrette and top with the egg mixture.
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